Smoked Salmon Macarons
Absolutely beautiful, dying to try one! From the talented Thirsty For Tea
Just when you thought you’d tasted the most unique flavors of French Macarons, here’s one more to try that you probably won’t spot in the pastry case of your local pâtisserie! Happy Friday and Bon Appétit!
Smoked Salmon French Macarons
Makes 35 macaron sandwiches.
dried chives or dill
4 oz smoked salmon
5 oz package Boursin cheese, at room temperature
2 Tbsp lemon juice
1/2 oz fresh chives or dill, finely chopped
black pepper to taste
piping bag fitted with #847 star tip
1.) Make the macaron shells (without the green tea powder). If you’d like to decorate the tops of the shells with herbs, scatter them on just after piping out the macarons in step 8. After baking, match shells into pairs based on size and shape. Set the shells aside to cool.
2.) Make the filling by placing the smoked salmon, cheese, lemon juice, and pepper into a food processor and processing until everything is evenly mixed. Mix in the chopped herbs gently with a rubber spatula.
3.) Place the smoked salmon cheese filling into the piping bag. Fill one macaron shell from each pair with a 2 tsp dollop of the filling, then top with the other matching macaron shell.
4.) Ideally, let the macarons set in the fridge in a covered container for a few hours before serving. This way, the flavors of the filling have a chance to meld with the shells.